Turmeric Roasted Chicken and Sweet Potatoes
User Reviews
4.9
Turmeric Roasted Chicken and Sweet Potatoes
Description
In this recipe, peeled and quartered sweet potatoes and shallots are tossed with turmeric, garlic, ginger, garlic powder, salt, and olive oil before spreading them in a baking dish. Chicken drumsticks and thighs are coated separately with lemon juice, turmeric, salt, and Herbs de Provence, then placed atop the vegetable layer. White wine is added around the edges for extra moisture and flavor during roasting.
The dish is covered with foil and baked at a high temperature, initially for 45 minutes to allow the chicken to cook through and vegetables to begin softening. After uncovering, it roasts another 15 minutes until the chicken is fork-tender and the sweet potatoes are fully cooked. The turmeric imparts a mild earthiness and vibrant color, while the lemon juice and herbs create a balanced and aromatic profile. This one-pan meal offers an easy way to prepare a wholesome, hearty roast without multiple pots.
Ingredients
- 2 shallot peeled and quartered, large
- 2 sweet potato peeled, sliced 1-inch thick and quartered (14 oz, or yams
- 2 garlic minced or pressed through garlic press, cloves
- 2 teaspoons Turmeric divided, ground
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 2 teaspoons kosher salt (divided)
- 2 tbsp olive oil
- 4 chicken drumstick on the bone, skinless
- 4 chicken thighs on the bone, skinless
- lemon juice of 1 lemon
- 1/2 teaspoon herbs de Provence or poultry seasoning
- 1/3 cup white wine ((swap for chicken broth for whole30/paleo))
Instructions
- Preheat the oven to 425F.
- In a large mixing bowl, toss the shallots, yams, together with the garlic, 1 teaspoon of turmeric, garlic powder, ginger, 1 teaspoon salt, and olive oil until thoroughly combined.
- Spoon the mixture into a 9 x 13-inch baking dish or casserole pan and arrange in an even layer.
- Add the chicken to the mixing bowl and season with lemon juice, remaining 1 teaspoon salt, 1 teaspoon turmeric, and Herbs de Provence, toss to coat well.
- Transfer the chicken legs to the baking dish over the vegetables.
- Drizzle any of the remaining marinade over the top of the chicken and pour the wine around the sides of the dish.
- Cover with foil and roast 45 minutes, turn chicken and sweet potatoes and finish, uncovered, until the chicken is fork-tender and the sweet potatoes are soft, about 15 minutes. Spoon the sauce over the chicken and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Serving | 2pieces chicken , 1/2 sweet potato | |
| Calories | 516kcal | 26% |
| Carbohydrates | 28g | 9% |
| Protein | 55.5g | 111% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 249mg | 83% |
| Sodium | 857mg | 36% |
| Fiber | 3.5g | 14% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
